|250 ml||heavy cream|
|70 g||confectioner’s sugar|
Preheat oven to 200°C/400°F. Cut the chestnuts crosswise on the curved side with a sharp knife and place on a baking sheet. Bake the chestnuts in the oven for approx. 15 minutes until the shells open.
In the meantime, whip cream and confectioner’s sugar until stiff. Add sherry and stir. Chop tarragon and add to the whipped cream. Set aside.
Remove chestnuts from oven and leave to cool for approx. 5 min., then remove from shell with a knife.
Add sugar to a pan over medium heat and caramelize, add water and bring to a boil. Add chestnuts and butter, reduce heat to low, making sure the caramel does not burn. Gently stir the pan to coat chestnuts with caramel and leave to simmer for approx. 2 min.